This recipe is a great source of plant-based protein from tofu, which supports tissue repair, hormone production, and overall growth. It also provides key vitamins and minerals like Vitamin A, Vitamin C, calcium, and iron—important for immune support, bone strength, and oxygen transport. Plus, with fiber-rich ingredients like sweet potato and corn tortilla, it aids digestion, balances blood sugar, and supports heart health.
Ingredients:
- 2 tbsps Tamari
- 3 tbsps Avocado Oil (divided)
- 2 tbsps Taco Seasoning (divided)
- 3 tbsps Nutritional Yeast
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, crumbled)
- 1 Sweet Potato (large, chopped into small cubes)
- 1/2 cup Guacamole
- 8 Corn Tortilla (small, warmed)
Instructions:
- Preheat the oven to 400ºF (205ºC) and lightly grease a baking sheet. Line a second baking sheet with parchment paper.
- In a large bowl, whisk together the tamari, 2/3 of the oil, half of the taco seasoning, nutritional yeast, salt, and pepper. Add the crumbled tofu and toss well. Transfer to the greased baking sheet and toss well.
- In the same bowl, toss the sweet potato with the remaining oil and the remaining taco seasoning. Transfer to the parchment-lined baking sheet.
- Place both baking sheets in the oven. Cook for 22 to 25 minutes until the tofu is browned and crispy and the sweet potatoes are fork-tender. Toss at the halfway mark.
- Divide the guacamole evenly between the warmed tortillas. Top with tofu and sweet potato. Enjoy!
4 servings
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